This baklava recipe is so easy that anyone can do it. It's crispy on the outside, juicy on the inside and not too sweet! Perfect for preparing as a dessert for many guests.
I actually wanted to publish the video for the Sugar Festival (Eid al fitr), but it also goes very well with the upcoming Festival of Sacrifice (Eid al Adha).

Unlike what is customary in bakeries and in retail, I use a mixture of hazelnuts and almonds to fill the baklava. If you want, you can use the usual walnuts or pistachios instead.

You can easily make the clarified butter you need for the baklava yourself. It is best to skim off the white particles floating on the fat (causing dark spots on the baklava) with a spoon or pour the fat through a very fine sieve. Unfortunately, filtering with a coffee filter does not work so well.

In order to be able to better estimate how much dough you have to stack on top of each other for one layer, you can either weigh the dough or divide it into portions of the same size by eye. Then you don't have to worry about when it's time to spread the nuts on the dough while you're laminating. The last few layers of dough should always be whole pieces.
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‍ Ingredients for a 26 cm baking pan:

For the syrup:
250ml of water
500g of sugar
Juice of ½ lemon
2 tsp orange blossom water or rose water (optional)
1 2 lemon slices

For the nut mix:
130 g almonds (alternatively: walnuts or pistachios)
130 g hazelnuts (alternative: walnuts or pistachios)
2 packets of vanilla sugar

Aside from that:
170 g clarified butter (alternatively: clarified butter or ghee)
480 g yufka sheets for baklava
400 ml whipping cream (For an extra crispy baklava, brush the pastry sheets with melted butter)

Bake at 175°C top/bottom heat (155°C circulating air) for about 30 minutes. The baking time may vary slightly depending on the oven!
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